11 One Pot Recipes You’ll Want to Make Every Night

There’s something magical about one pot recipes. As someone who juggles work, family, and everything in between, I’ve come to appreciate the beauty of throwing ingredients into a single pot and ending up with a delicious meal that satisfies everyone at the table. The minimal cleanup afterward? That’s just the cherry on top!

I’ve spent years perfecting my one-pot recipe collection, experimenting with flavors from around the world while keeping the cooking process simple. These 11 recipes have become staples in my home—dishes I turn to when I want something comforting, flavorful, and fuss-free.

Whether you’re a busy parent, a working professional with limited time, or simply someone who prefers spending less time washing dishes, these one-pot wonders will revolutionize your weeknight dinner routine. Let’s dive into these crowd-pleasing recipes that combine convenience with incredible flavor!

Why One Pot Cooking Will Change Your Life

Before I share my favorite recipes, let me tell you why one pot cooking has transformed my weeknight dinner routine:

• Time-saving: Most of these recipes take 30 minutes or less of active cooking time
• Fewer dishes: Just one pot to wash means more time to relax after dinner
• Layer of flavors: Ingredients cook together, creating deeper, more complex flavors
• Less food waste: These recipes are designed to use whole ingredients efficiently
• Budget-friendly: Many use affordable pantry staples and stretch expensive ingredients

I’ve found that having a rotation of reliable one-pot recipes has reduced my weeknight stress dramatically. No more juggling multiple cooking times or washing mountains of dishes!

1. Creamy Tuscan Chicken Pasta

This Tuscan-inspired one-pot pasta has become my family’s most requested dinner. The combination of tender chicken, sun-dried tomatoes, and spinach in a creamy garlic sauce is absolutely irresistible.

Ingredients:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 cup sun-dried tomatoes, julienned
• 1 teaspoon dried Italian herbs
• ½ teaspoon red pepper flakes (adjust to taste)
• 4 cups chicken broth
• 12 ounces fettuccine pasta, broken in half
• 1 cup heavy cream
• 4 cups fresh spinach
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste

Instructions:

1. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook until golden brown on all sides, about 5-6 minutes. Remove and set aside.
2. In the same pot, add onions and cook until translucent, about 3 minutes. Add garlic and cook for another minute until fragrant.
3. Add sun-dried tomatoes, Italian herbs, and red pepper flakes. Stir to combine, then pour in chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add the pasta to the pot, ensuring it’s fully submerged in the liquid. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 8 minutes, stirring occasionally.
5. Return the chicken to the pot along with any accumulated juices. Stir in heavy cream and continue cooking until pasta is al dente and chicken is cooked through, about 3-4 minutes more.
6. Add spinach and Parmesan cheese, stirring until spinach is wilted and cheese is melted. Taste and adjust seasoning with salt and pepper as needed.
7. Let sit for 5 minutes before serving to allow the sauce to thicken. Serve with additional Parmesan cheese if desired.

Serving suggestion: A simple green salad dressed with lemon juice and olive oil makes the perfect light accompaniment to this rich pasta dish.

2. Spanish-Inspired Chicken and Rice

This vibrant one-pot chicken and rice dish brings the flavors of Spain to your dinner table with minimal effort. The saffron-infused rice, tender chicken, and colorful vegetables create a feast for both the eyes and the palate.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• Pinch of saffron threads (optional, but recommended)
• 1½ cups short-grain rice (Arborio or Valencia)
• 3 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup frozen peas
• ¼ cup chopped fresh parsley
• Lemon wedges for serving
• Salt and pepper to taste

Instructions:

1. Season chicken thighs generously with salt and pepper on both sides.
2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-6 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. To the same pot, add onion and bell peppers. Cook until softened, about 5 minutes. Add garlic, smoked paprika, and cumin, and cook for another minute until fragrant.
4. If using saffron, crush the threads between your fingers and add to the pot along with the rice. Stir to coat the rice with the oil and spices.
5. Pour in chicken broth and diced tomatoes with their juices. Stir and bring to a simmer.
6. Place the chicken thighs on top of the rice mixture, skin-side up. Cover and reduce heat to low. Simmer for 20-25 minutes, until rice is tender and chicken is cooked through (internal temperature should reach 165°F).
7. Stir in frozen peas, cover, and let sit for 5 minutes off the heat.
8. Sprinkle with fresh parsley and serve with lemon wedges.

Serving suggestion: A simple side of mixed olives complements the Spanish flavors in this dish.

3. Hearty Beef and Vegetable Stew

There’s nothing more comforting on a cold evening than a thick, rich beef stew. This one-pot version is packed with tender chunks of beef and colorful vegetables in a flavorful broth.

Ingredients:

• 2 pounds beef chuck, cut into 1½-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (optional, can substitute with additional beef broth)
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 large carrots, cut into 1-inch pieces
• 2 stalks celery, chopped
• 1 pound baby potatoes, halved
• 8 ounces mushrooms, quartered
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Pat beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour until lightly coated.
2. Heat olive oil and butter in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, add onion and cook until softened, about 4 minutes. Add garlic and cook for another minute.
4. Stir in tomato paste and cook for 2 minutes, until it darkens slightly.
5. If using wine, add it now and simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
6. Add beef broth, bay leaves, and thyme. Return the beef to the pot along with any accumulated juices.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
8. Add carrots, celery, potatoes, and mushrooms. Continue to simmer, covered, for another 45 minutes, or until beef and vegetables are tender.
9. Stir in frozen peas and cook for 5 more minutes.
10. Remove bay leaves, stir in fresh parsley, and adjust seasoning with salt and pepper.

Serving suggestion: Crusty bread is essential for sopping up the rich gravy. A crisp green salad also provides a nice contrast to the hearty stew.

4. Coconut Curry Lentil Soup

This vibrant, plant-based one-pot soup combines warming spices with creamy coconut milk and protein-rich lentils. It’s become my go-to recipe when I want something nourishing, flavorful, and budget-friendly.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 red bell pepper, diced
• 2 carrots, diced
• 1 medium sweet potato, peeled and cubed
• 1½ cups red lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups fresh spinach
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes.
2. Add garlic and ginger, and cook for another minute until fragrant.
3. Stir in curry paste, turmeric, and cumin. Cook for 1 minute to toast the spices.
4. Add bell pepper, carrots, and sweet potato. Stir to coat with the spice mixture.
5. Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, until lentils and vegetables are tender.
6. Stir in coconut milk and simmer uncovered for 5 more minutes.
7. Add spinach and stir until wilted.
8. Remove from heat and stir in lime juice. Season with salt to taste.
9. Garnish with fresh cilantro before serving.

Serving suggestion: A dollop of plain yogurt on top adds a pleasant tang that balances the rich coconut flavor.

5. Mediterranean Fish Stew

This colorful one-pot fish stew brings the bright flavors of the Mediterranean to your dinner table. It’s surprisingly quick to prepare but tastes like it’s been simmering all day.

Ingredients:

• 3 tablespoons olive oil
• 1 large fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 teaspoons dried oregano
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• 1 can (28 oz) crushed tomatoes
• 1 cup dry white wine (optional, can substitute with fish or vegetable broth)
• 2 cups fish or vegetable broth
• 2 bay leaves
• 1 pound firm white fish (like cod or halibut), cut into 2-inch pieces
• 1 pound mussels, cleaned and debearded
• ½ pound large shrimp, peeled and deveined
• ¼ cup kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• Zest and juice of 1 lemon
• ¼ cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add fennel and onion, and cook until softened, about 8 minutes.
2. Add garlic, bell pepper, oregano, and red pepper flakes. Cook for 2 minutes until fragrant.
3. Pour in crushed tomatoes, wine (if using), and broth. Add bay leaves and bring to a simmer.
4. Cover and cook for 15 minutes to allow flavors to meld.
5. Season fish pieces with salt and pepper, then add to the pot, nestling them into the broth. Cover and cook for 3 minutes.
6. Add mussels and shrimp, cover again, and cook for about 5 minutes until fish is opaque, shrimp are pink, and mussels have opened. Discard any mussels that don’t open.
7. Stir in olives, capers, lemon zest, and juice. Remove bay leaves.
8. Garnish with chopped parsley and reserved fennel fronds before serving.

Serving suggestion: Crusty bread is essential for soaking up the flavorful broth. A simple green salad with a light vinaigrette complements the rich stew.

6. Tex-Mex Quinoa Skillet

This protein-packed one-pot quinoa dish features bold Tex-Mex flavors and plenty of colorful vegetables. It’s incredibly versatile—perfect as a main dish or as a hearty side.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 cup quinoa, rinsed and drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes with green chilies
• 1½ cups vegetable broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar or Mexican blend cheese
• 1 avocado, diced
• 3 green onions, sliced
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell peppers, and cook until softened, about 5 minutes.
2. Add garlic and jalapeño (if using), and cook for another minute until fragrant.
3. Stir in chili powder, cumin, and oregano. Cook for 30 seconds to toast the spices.
4. Add quinoa, black beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until quinoa is tender and most of the liquid has been absorbed.
6. Stir in corn and cook for another 2 minutes to heat through.
7. Sprinkle cheese over the top, cover, and remove from heat. Let sit for 5 minutes until cheese is melted.
8. Top with diced avocado, green onions, and cilantro. Serve with lime wedges.

Serving suggestion: A dollop of sour cream or Greek yogurt adds a cooling contrast to the spicy flavors.

7. Mushroom and Herb Risotto

This creamy one-pot risotto is packed with earthy mushrooms and fresh herbs. While traditional risotto requires constant stirring, this streamlined version simplifies the process without sacrificing flavor or texture.

Ingredients:

• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 large shallot, finely diced
• 3 cloves garlic, minced
• 1½ cups Arborio rice
• ½ cup dry white wine (optional, can substitute with additional broth)
• 4-5 cups vegetable or chicken broth, warmed
• 1 teaspoon dried thyme
• 1 tablespoon fresh rosemary, chopped
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large, deep skillet or Dutch oven, heat 2 tablespoons butter and olive oil over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Stir and continue cooking until golden, about 5 minutes total. Season with salt and pepper, then transfer to a plate.
2. In the same pot, add the remaining 2 tablespoons butter. Add shallot and cook until softened, about 3 minutes. Add garlic and cook for another minute.
3. Add rice and stir to coat with butter. Cook for 1-2 minutes until rice becomes slightly translucent around the edges.
4. If using wine, add it now and simmer, stirring constantly, until almost completely absorbed.
5. Add 1 cup of warm broth and dried thyme. Stir frequently until liquid is mostly absorbed.
6. Continue adding broth, 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding more. This process will take about 20-25 minutes total.
7. When rice is creamy and al dente (with a slight firmness in the center), stir in the reserved mushrooms, fresh rosemary, Parmesan cheese, and half of the parsley. Remove from heat.
8. Cover and let sit for 5 minutes. The risotto should be creamy but not soupy. If it’s too thick, add a splash of warm broth.
9. Garnish with remaining parsley and additional Parmesan cheese before serving.

Serving suggestion: A simple arugula salad with lemon vinaigrette adds a fresh, peppery contrast to the creamy risotto.

8. Thai-Inspired Coconut Noodle Soup

This aromatic one-pot soup combines the vibrant flavors of Thailand with the comfort of a noodle soup. It’s endlessly customizable and comes together in just 30 minutes.

Ingredients:

• 1 tablespoon coconut oil
• 2 tablespoons red curry paste
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 8 ounces mushrooms, sliced
• 6 cups chicken or vegetable broth
• 2 cans (14 oz each) coconut milk
• 2 tablespoons fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon brown sugar
• 8 ounces rice noodles
• 1 pound shrimp, peeled and deveined (or tofu, cubed, for vegetarian option)
• 2 cups baby spinach
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, sliced
• Red chili flakes, to taste
• Lime wedges for serving

Instructions:

1. In a large pot or Dutch oven, heat coconut oil over medium heat. Add curry paste, ginger, and garlic. Cook for 1-2 minutes until fragrant.
2. Add bell pepper and mushrooms. Cook for about 3 minutes until they begin to soften.
3. Pour in broth, coconut milk, fish sauce, and brown sugar. Bring to a simmer.
4. Add rice noodles and cook according to package directions, usually 3-5 minutes, until tender.
5. If using shrimp, add them now and cook for 2-3 minutes until pink and opaque. If using tofu, add it with the noodles.
6. Stir in spinach and cook just until wilted.
7. Remove from heat and stir in lime juice.
8. Garnish with cilantro, green onions, and red chili flakes before serving. Serve with lime wedges.

Serving suggestion: A side of crispy spring rolls or a light cucumber salad complements this soup beautifully.

9. Classic Beef Chili

This hearty one-pot chili is perfect for feeding a crowd or meal prepping for the week. Rich, spicy, and deeply satisfying, it only gets better with time.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups beef broth
• 1 tablespoon brown sugar
• 1 tablespoon unsweetened cocoa powder
• 1 bay leaf
• Toppings: shredded cheddar cheese, sour cream, diced avocado, sliced green onions, fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 7-8 minutes. Season with salt and pepper.
2. Add onion and bell peppers. Cook until softened, about 5 minutes.
3. Add garlic, chili powder, cumin, oregano, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
4. Stir in tomato paste and cook for 2 minutes.
5. Add crushed tomatoes, diced tomatoes, kidney beans, black beans, beef broth, brown sugar, cocoa powder, and bay leaf. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, or up to 2 hours for deeper flavor, stirring occasionally.
7. Remove bay leaf and adjust seasoning with salt and pepper.
8. Serve with desired toppings.

Serving suggestion: Cornbread makes the perfect side for this hearty chili. For a lighter option, try a crisp green salad with a tangy vinaigrette.

Nutrition Information (per serving, approximately 1½ cups):

10. Lemony Garlic Shrimp Pasta

This bright, flavorful one-pot pasta dish comes together in just 20 minutes, making it perfect for busy weeknights when you want something special without the fuss.

Ingredients:

• 1 pound linguine or spaghetti
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 tablespoons olive oil
• 6 cloves garlic, minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• Zest and juice of 2 lemons
• 5 cups chicken broth
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, thinly sliced
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and pepper to taste

Instructions:

1. In a large pot or deep skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat.
2. Season shrimp with salt and pepper. Add to the pot and cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
3. In the same pot, add remaining butter and oil. Add garlic and red pepper flakes, and cook for 1 minute until fragrant.
4. Add lemon zest, lemon juice, and chicken broth. Bring to a boil.
5. Add pasta to the pot, ensuring it’s fully submerged. Cook, stirring occasionally, according to package directions minus 1 minute (pasta will continue cooking in the sauce).
6. When pasta is almost al dente and most of the liquid has been absorbed, return the shrimp to the pot along with cherry tomatoes, half the parsley, and half the basil.
7. Cook for 1-2 more minutes until everything is heated through and pasta is al dente.
8. Remove from heat and stir in Parmesan cheese. If the pasta seems dry, add a splash of reserved pasta water or additional broth.
9. Garnish with remaining herbs and additional Parmesan cheese before serving.

Serving suggestion: A simple green salad with a light lemon vinaigrette makes this a complete meal.

Cooking Time Comparison:

11. Italian Sausage and Veggie Bake

This rustic one-pot dish combines savory Italian sausage with a colorful array of roasted vegetables and herbs. It’s endlessly adaptable to whatever vegetables you have on hand.

Ingredients:

• 1 pound Italian sausage links (sweet or spicy)
• 1 red onion, cut into 1-inch chunks
• 2 bell peppers (any color), cut into 1-inch chunks
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 6 cloves garlic, peeled and lightly crushed
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried Italian herbs
• 1 teaspoon fennel seeds
• ½ teaspoon red pepper flakes (adjust to taste)
• ¼ cup fresh basil, torn
• ¼ cup fresh parsley, chopped
• ½ cup crumbled feta cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large cast-iron skillet or Dutch oven, arrange sausage links and all vegetables except tomatoes.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Italian herbs, fennel seeds, red pepper flakes, salt, and pepper.
4. Pour the oil mixture over the sausage and vegetables, tossing to coat evenly.
5. Roast in the preheated oven for 20 minutes.
6. Add cherry tomatoes, give everything a gentle toss, and continue roasting for another 15-20 minutes, until sausages are cooked through and vegetables are tender and caramelized.
7. Remove from oven and top with fresh herbs and crumbled feta, if using.

Serving suggestion: Crusty bread is perfect for sopping up the flavorful juices. For a more substantial meal, serve over cooked polenta or with a side of pasta.

Tips for Perfect One-Pot Cooking

After years of refining my one-pot cooking techniques, I’ve gathered some essential tips:

Choose the right pot: A heavy-bottomed Dutch oven or deep skillet with a tight-fitting lid works best for most one-pot recipes.

Layer flavors: Start with aromatics like onions and garlic, then add spices to bloom their flavors before adding liquids.

Don’t overcrowd: Give ingredients room to brown rather than steam for better flavor development.

Deglaze properly: After browning meat or vegetables, add a small amount of liquid and scrape up the browned bits from the bottom of the pot—this is where the flavor lives!

Mind your heat levels: Most one-pot dishes benefit from gentler cooking after the initial browning stage.

Rest before serving: Allow your finished dish to sit for 5-10 minutes before serving to let flavors meld and sauces thicken.

Q&A Section

Q: Can I prepare these one-pot meals ahead of time? Absolutely! Most of these recipes actually taste better the next day as flavors continue to develop. Store cooled leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months.

Q: How can I adapt these recipes for dietary restrictions? Most of these recipes are easily adaptable. For gluten-free options, ensure your broth is gluten-free and substitute appropriate pasta or grains. For vegetarian or vegan versions, swap meat for extra beans, tofu, or tempeh, and use vegetable broth instead of chicken or beef broth.

Q: What’s the best pot to use for these recipes? I recommend a 5-6 quart Dutch oven with a tight-fitting lid for most recipes. For quicker meals like pasta dishes, a deep, wide skillet with a lid works wonderfully. Cast iron is excellent for even heat distribution, but enameled cast iron is easier to clean and maintain.

Q: Can I use an Instant Pot or slow cooker for these recipes? Many of these recipes can be adapted for pressure cookers or slow cookers. For Instant Pot, you’ll typically use less liquid and shorter cooking times. For slow cookers, you may need to brown meat and aromatics separately first for best flavor.

Q: How do I adjust seasoning in one-pot meals? It’s best to season in stages rather than all at once. Add salt and herbs as you add new ingredients, but always taste and adjust at the end. Remember that flavors concentrate as liquids reduce, so be cautious with salt initially.

Q: My one-pot pasta turned out too soupy/too dry. What went wrong? Pasta cooking can vary based on the shape, brand, and even your altitude. If too soupy, simmer uncovered for a few extra minutes. If too dry, add a splash more broth or water. The pasta will continue to absorb liquid as it stands, so it’s better to err on the slightly soupy side when you remove it from heat.

One-pot cooking has revolutionized my weeknight dinner routine, giving me more time to enjoy with my family and less time scrubbing pots and pans. These 11 recipes represent the best of my collection—dishes that offer maximum flavor with minimal effort and cleanup.

Whether you’re craving something hearty and com